Gearing up for Farmers Market and new commercial kitchen
I have been following the blogs for some time. I am currently baking 6-8 loaves of sour dough bread a week, Pain au levain, San Francisco, PR Poulene 100% whole wheat (5-6 lb loaves) trying to get consistant results. I have a few questions.
1. When increasing the size of the recipe, does the salt percentage remain the same? I know that in other recipes it is reduced.
2. I currently bake in an electric oven with stone and steam from a broiler pan with water and spritzing the loaves. If I decide to sale at the Farmer Market, I need to be bake in the new commercial kitchen being installed. It will have a convention oven for baking without steam injection. Any thoughts on how to get the same thich crust that I get from my regular oven? Can I still use a pan of water for steam? THe oven has double doors that open together and I am afraid that I will lose to much heat sprizting the loaves.
3. Most of PR's recipes call for bread flour, most of thsi forum is aimed a AP flour. I made PB's flour blend with both thypes of flour and got great oven spring with both. Is there an advantage beside protein percentage between the flours?